Horizon Science Academy, 2600 W. Sylvania, inspected May 16. Milk in the cooler holding at 44 degrees rather than at 41 degrees or less to prevent bacteria growth. Adjust cooler accordingly. Quat in the bucket is strong; maintain proper sanitizer level. Corrected. Pizza sitting out for service is 131 degrees; hot hold such food at 135 degrees or greater. Serve pizza out of the hot cabinet. Inspector: Wilke.

Star of India, 415 S. Reynolds, inspected May 8. High temperature dish machine not reaching a final rinse of 180 degrees. Contact licensed plumber. General clean up of facility is needed. Build up and food debris in the coolers on the line and under and around in place equipment and heavy build up around pop boxes and dish machine area. To prevent pest attraction clean and maintain area as needed. Inspector: Susdorf.

Max & Erma’s, 1391 Arrowhead, Maumee, inspected May 6. Fish in reduced oxygen packaging being held under refrigeration in a thawed state. Fish must be removed from packaging or exposed to oxygen when thawed. Repeat violation. Inspector: Bauman.

Arnies Again, 3332 W. Central, inspected May 21. Improper date marking of food. Some foods with no date marking and some food with expired date marking. Properly label refrigerated, ready-to-eat food with seven-day discard date. Some pizza sauce was given 20 days until expiration. Chili in the walk in cooler lacking date mark had a white growth in it. Chili was discarded. No hot water available at the bar hand washing sink. Hot water of at least 100 degrees must be available for proper hand washing. This will be rechecked. Inspector: Bauman.

Tim Hortons, 4735 Monroe, inspected May 21. No sanitizer bucket set up. A sanitizer bucket with the correct concentration of sanitizer must be set up in food prep areas. Inspector: Bauman.

Mud Hens Stadium — #2 Mud Zarellas #2B Suds, 406 Washington, inspected May 15. A food handler removed hat, set it on a cutting board, put on a hair restraint, put hat back on, and then put on gloves to begin food preparation. Food contact surfaces must be protected from contamination, the hat can be a source of contamination. Food handlers must wash their hands after touching hair, body, clothing, and also after changing tasks. It is recommended that food handlers get prepped with hair restraints and wash hands before entering their station or beginning their task. Corrected. An unlabeled chemical spray bottle at the front counter. To prevent potential chemical contamination, label spray bottles with the common name of ingredients. Corrected. Inspector: Stanley.

Wendy’s, 1410 E. Alexis, inspected May 17. Food items in the walk up prep top cooler above 41 degrees. Cold hold such food at 41 degrees or below. Cooler was adjusted. Pans added to fill in the gaps to hold the cold air. Ambient air verified at 38 degrees after adjustments. Inspector: Stanley.

Sammy’s, 1762 Arlington, inspected May 14. Items such as Slushies, pickles, or coffee cannot be sold until a three-bay sink is installed.ady. Also get proper sanitizer and test strips to sanitize dishes. Thermometer needed in freezer. Inspector: Bauman.

Chowder’n Moor, 312 South, Waterville, inspected May 15. The three-door prep top table is holding food warm at about 54 to 60 degrees rather than at 41 degrees or less. Have the unit serviced if it does not come down in temperature after an adjustment. Food was discarded. Inspector: Sara Becker.

Star Bar, 5215 Monroe, inspected May 16. Prep top cooler holding sliced cheese at 45 degrees and blue cheese at 48 degrees. These items are double panned. Food must be held cold at 41 degrees or lower. Containers of drink mixes stored in ice used for drinks at the bar. To prevent contamination, do not store any items in ice used for drinks. Inspector: Becker.

Star Diner, 3067 W. Alexis, inspected May 22. Bowl inside of bulk flour and drinking cup inside of bulk sugar. A proper scoop with a handle with the handle stored upright must be used to prevent contamination from hands. Stickers and sticker residue still on containers after being washed. Containers are not considered clean unless stickers and sticker residue is removed. Improper date marking of meat items in kitchen. Ziplock bags of meat had no date mark and a pan of ham was dated 5/6. Such food requires a seven-day date mark. Hot sauce with chicken pieces in it stored on dry stock shelf. Once a potentially hazardous food item has been added to the sauce it must be held at 41 degrees or below. Sauce discarded. Inspector: Becker.

Mud Hens Stadium — #9 Black Angus Grill, 406 Washington, inspected May 15. A wet towel on the prep top cutting board and no sanitizer bucket set up in back of house. Store wet towels in a sanitizer bucket and provide a sanitizer bucket for areas of food preparation. Inspector: Wilke.

Dietary Service Main Kitchen, 3000 Arlington, inspected May 10. Quat level low in the sanitizer bucket. Maintain proper level to properly sanitize food contact surfaces. Corrected. Reach-in cooler holding yogurt at 47 degrees and has an ambient air temperature of 51 degrees. The door was open for an extended period of time and this is a habitual practice. Food must be held at 41 degrees or less. Provide a cooler designed to control the temperature of a working supply of food if the operation’s practices require the doors to be open for extended periods. Repeat violation requires immediate attention. Reach-in cooler on the cooking line is holding raw chicken breast at 55 degrees and fish at 56 degrees rather than at 41 degrees or less. The cooler is not designed for the door to remain open and must stay closed when not in use. Provide a cooler designed to control the temperature of a working supply of food if the operation’s practices require the doors to be open for extended periods. Hamburgers hot holding were below 135 degrees rather than at 135 degrees or greater. Wet towels sitting on the counter tops. Store wet towels in wipe cloth bucket. Inspector: Wilke.

Ottawa River Yacht Club, 5844 Edgewater, inspected May 20. Raw shell eggs on top of canned beverages in the walk in cooler. To prevent cross contamination that can cause food borne illness, store raw meats and shell eggs below other food and beverage items. Corrected.

Stop & Go, 4870 N. Summit, inspected May 14. Ice cream scoop stored in a container of standing water. In use utensils can only be stored in water if the water temperature is 135 degrees or above or in running water with sufficient velocity to flush particles to a drain. Inspector: Stanley.

Flurrie’s, 3370 Lagrange, inspected May 14. No probe style thermometer available for verifying food temperatures. Provide a probe style thermometer. Unlabeled chemical spray bottle near three-compartment sink. Spray bottles must be labeled with the common name of ingredients to prevent chemical contamination. Repeat violation. Inspector: Stanley.

Subway, 5200 Harroun, Sylvania, inspected May 20. Found time/temperature control for safety food above 41 degrees in the cold holding unit rather than at 41 degrees or lower. Inspector: Gottschalk.

Flower Hospital Coffee Shop, 5200 Harroun, Sylvania, inspected May 20. Provide proper ingredient lists for the cookies from Strachn bakery. Ingredients must be available for items sold in this area. Facility is missing ingredients for the sugar cookies in the bakery case today. Prepackaged items must have ingredient labels to allow customers to know what it contains. Inspector: Gottschalk.

In & Out Mart, 5566 Alexis, Sylvania, inspected May 20. Shell eggs labeled broken on a back shelf in the walk in cooler stored above the bread. Store shell eggs below produce and ready-to-eat food items to protect from cross contamination. One package of bologna dated 5/5 in the prep top cooler. Such food must be labeled with seven-day discard date. The package of bologna was discarded. Inspector: Gottschalk.

The Andersons General Store, 4701 Talmadge, inspected May 20. Some areas with improper food storage order. Raw chicken thawing above ready-to-eat food in the deli walk in, raw sausages stored above sauces in the meat cooler and raw bacon over cooked ham in the meat walk in cooler. To prevent cross contamination, store meat separate from or below ready-to-eat food. No ingredients statement on packaged kabobs, breaded veal, etc. in the House of Meats self service area. Packaged food for self service with more than one ingredient must have labels that include ingredient statements. Inspector: Sattler.